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Simple Strawberry Rhubarb Crisp

A close-up serving of warm Strawberry Rhubarb Crisp on a white plate, showing juicy fruit filling and crunchy oat topping.
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This easy fruit crisp captures the perfect tart-sweet balance of spring’s first harvest with a wonderfully crunchy oat topping. It is a rustic, one-pan dessert.

Ingredients

Scale
  • 4 cups fresh rhubarb, chopped
  • 4 cups fresh strawberries, hulled and halved
  • 1 cup granulated sugar (divided)
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter, cold and cubed
  • 1 cup old-fashioned rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
  2. In a large bowl, combine the chopped rhubarb, strawberries, 1/2 cup of the granulated sugar, and 1/4 cup of flour. Toss gently to coat. Pour the fruit mixture into the prepared baking dish.
  3. In a separate medium bowl, prepare the crisp topping. Combine the remaining 1/2 cup granulated sugar, 1/2 cup brown sugar, 1 cup flour, rolled oats, and salt. Mix these dry ingredients together.
  4. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Stir in the vanilla extract.
  5. Sprinkle the oat topping evenly over the fruit mixture in the baking dish.
  6. Bake for 40 to 45 minutes, or until the fruit is bubbling around the edges and the topping is golden brown and crisp.
  7. Let the crisp cool for at least 15 minutes before serving.

Notes

  • Serve this dessert warm with a scoop of vanilla ice cream for a classic experience.
  • If your rhubarb is very tart, you may add up to 1/4 cup more granulated sugar to the fruit filling.
  • You can substitute half of the oats with chopped pecans or walnuts for extra crunch.

Nutrition

Find it online: https://purecookingjoy.com/strawberry-rhubarb-crisp/

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